Valentines Day is less than a week away, and if you are planning to cook for someone special these lamb chops are simple to prepare, yet elegant and delicious. I will be making them for my husband since it is one of his favorite dishes. I prefer to use shoulder chops with the round bone, sometimes called arm shoulder chops. They are less fatty with good flavor. This marinade, a nice balance of mustard and aromatics, is also delicious with chicken, veal, or salmon. I serve it with couscous or roasted potatoes. The recipe is adapted from one I found at busycooks.about.com.
Herb and Mustard Lamb Chops
5-7 shoulder (round bone) lamb chops, rinsed and patted dry
1/4 c. Dijon mustard
2 Tbsp. stoneground mustard
1/3 c. white wine
3 Tbsp. extra virgin olive oil
2 Tbsp. finely chopped red onion or shallot
2 cloves garlic, finely chopped
1/4 c. chopped fresh herbs – I use parsley, thyme, tarragon, and chives
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. dried sumac
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Line a half-sheet baking pan with foil. Place lamb chops on prepared pan. In a medium bowl combine the remaining ingredients and mix well. Spread the herb and mustard mixture on both sides of the lamb and let sit and marinate for 30 minutes. Broil on high for 4 minutes, turn chops over and broil 4 minutes longer. The chops should be pink. Remove from oven and let rest on rack for 10 minutes, then serve. Serves 4-6.